Whole30 Pesto Chicken Bake

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Note: This recipe is Whole30, Paleo, Gluten Free, Dairy Free, and Soy Free!

I’m a huge pasta lover and am always looking for creative ways to get my pasta fix with Whole30 approved options!

This dish is perfect for Sunday meal prep because it’s baked a casserole dish and keeps in the fridge all week. You can grab the full recipe below and watch my video walkthrough on IGTV here!

xoxo -R

INGREDIENTS:

• 4 cups roasted spaghetti squash
• 2 cups shredded chicken (I like to buy and break down a rotisserie chicken)
• 1 batch of my Whole30 pesto or a limited ingredient store bought option like the Kale and
• Cashew variety from @traderjoes
• 2 eggs, whisked
• 1 Tsp each of garlic powder, onion powder, salt, and pepper

DIRECTIONS:

1. Begin by preheating your oven to 350 degrees and spray a 9×13 casserole dish with cooking oil (like avocado).
2. In a large bowl, combine all ingredients and mix well with a spatula to create a uniform consistency.
3. Transfer ingredients to your casserole dish and spread to create one layer to ensure even cooking.
4. Bake for 25-30 minutes until the edges are browned and all eggs are cooked through.
5. Allow to cool before cutting into 6 servings. You can eat immediately, store in the fridge for up to a week, or freeze individual portions for up to a month.

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!